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A Simple Chocolate Cake Made Using Chiffon Batter Recipe

A Simple Chocolate Cake Made Using Chiffon Batter Recipe
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Prepare the ingredients before making A Simple Chocolate Cake Made Using Chiffon Batter in your home. Then, follow these steps below to serve A Simple Chocolate Cake Made Using Chiffon Batter for your family or friends.

Ingredients: A Simple Chocolate Cake Made Using Chiffon Batter

  • 1 Chiffon cake batter
  • 4 ○Egg whites (L)
  • 50 grams ○Sugar
  • 4 △ Egg yolks (L)
  • 20 grams △ Sugar
  • 40 ml ●Vegetable oil or olive oil
  • 70 ml ●Milk or water
  • 65 grams ▲Flour (cake flour)
  • 10 grams ▲Cocoa Powder (sugar free)
  • Cream:
  • 200 ml Heavy cream
  • 1 bar Bar of chocolate (dark/black) about 60g
  • 1 bar Bar of chocolate (milk) about 60g
  • Decorations:
  • 1 Cocoa powder (sugar free)

How to Make A Simple Chocolate Cake Made Using Chiffon Batter

If you have prepared the ingredients needed, now time to start cooking. There are 24 steps you must follow to make A Simple Chocolate Cake Made Using Chiffon Batter in your home by yourself.

    Step 1
  • Please refer tofor an in-depth process. Do so for Steps 4~7.
  • Step 2
  • Spread out cooking paper in the pan.
  • Step 3
  • Combine the ▲flour and ▲cocoa by sifting together. This time I made it with 5g of (sugarless) cocoa, and 5g of dark/black cocoa .
  • Step 4
  • Return the heavy cream to room temperature.
  • Step 5
  • Start preheating the oven to 180°C for 14 minutes.
  • Step 6
  • Add the ○ sugar to the egg whites in 3-4 turns, and whip until peaks form. Point : Please slowly whisk for one minute at the lowest setting in the end.
  • Step 7
  • Add the △ sugar to the egg yolks all at once, mix until white, then add in all of the ● ingredients and stir together.
  • Step 8
  • Add the sifted powder to the egg yolk bowl little by little, and mix with an egg beater or a spatula.
  • Step 9
  • Add the meringue into Step 8 in 2-3 turns, and mix without mashing the meringue.
  • Step 10
  • Place the batter into the pan, and flatten out with a dough scraper or a spatula.
  • Step 11
  • Place into the preheated oven and bake for 14 minutes.
  • Step 12
  • Wrap the freshly baked cake while it's still hot with a large piece of plastic wrap so that it's airtight.
  • Step 13
  • Place Step 12 into a large plastic bag, and let cool completely.
  • Step 14
  • Melt the chocolate in a hot water bath, add in the heavy cream that has been returned to room temperature while still in the hot water bath, and stir together.
  • Step 15
  • After stirring, place into an ice water bath, cool while stirring, and stir for an additional 7 minutes with a mixer once it cools.
  • Step 16
  • Cut the cake in half once it cools.
  • Step 17
  • Cut a clear file in half, adjust the length, and use it as a combined stand to move it easily and conveniently. Try it out!
  • Step 18
  • Thickly coat the sponge cake cut in half with the cream.
  • Step 19
  • Cover with the other half of the cake, and coat all over with the remaining cream. Use a knife for the top. We will cut the edges in order to prevent them from drying out.
  • Step 20
  • How to wrap in plastic wrap: We will cut around the edges, so sticking several toothpicks around the edges so that it doesn't stick to the plastic wrap will allow you to lightly wrap it.
  • Step 21
  • Wrap in plastic wrap, and let sit in the fridge for a minimum of two ours to let the flavor soak in.
  • Step 22
  • After it has chilled, remove the toothpicks, and coat the entire cake in cocoa.
  • Step 23
  • After coating in cocoa, Cut around the edges in 4 places. Cut into your desired sizes, and it's done.
  • Step 24
  • I also have a plain version.
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